This one semester foods class exposes students to international cuisine and fosters an appreciation for cultural differences. Learn about food cultures by examining food habits and customs, ceremonial foods, and geographical influences. Traditional recipes and unique methods of food preparation are emphasized through lab experiences, special projects, and guest speakers. European, Asian, and Middle Eastern cuisine is explored, as well as regional foods of the United States. Lab experiences will reinforce learning and enable students to prepare and taste a variety of ethnic recipes. Grade levels 9-12.
Prerequisite: Students must have completed and passed Orientation to Foods and Nutrition in order to be enrolled in this course.